Healthy Turkey Burger Recipe for O'Fallon Residents with Kidney Failure

Healthy eating can be difficult for everyone during the summer months, but for those with restricted diets it's especially challenging. For patients with kidney failure, the nation's leading dialysis provider, Fresenius Medical Care North America (FMCNA), with a facility in O'Fallon, partnered with celebrity Chef Aaron McCargo, Jr. to work with its dietitians to create flavorful and satisfying recipes of patients on dialysis and their friends and family. While this turkey burger recipe is especially healthy for dialysis patients, it's something everyone can enjoy! For more of Chef McCargo's dialysis-friendly recipes, please visit www.ultracare-dialysis.com.

Fresenius Medical Care O'Fallon is located at 4663 Highway K. For more information on the clinic and local treatment options, please call 1-866-4-DIALYSIS.

Recipe: Jalapeno, Lime, and Smoked Mozzarella Turkey Burger

Ingredients:

• 1½ pound ground turkey
• 1 jalapeno or 2 Tbsp finely diced jalapeno*
• Juice of 2 limes and zest** of 1
• 1 Tbsp black pepper
• 1 Tbsp reduced-sodium Worcestershire sauce
• 4 Tbsp extra virgin olive oil
• ¾ cup shredded smoked mozzarella cheese
• 6 hamburger buns

Preparation:

Preheat outdoor grill (a George Foreman®-style grill may also be used). In a medium size bowl, mix the first 5 ingredients plus 2 Tbsp of olive oil. Make equal size burger patties and lightly brush with remainder 2 Tbsp of oil. Cook for 5-7 minutes, flipping once, or until an internal temperature of 165° F is reached. Top each with an equal amount of cheese and melt in a toaster oven or in oven on broil. Serve on a toasted bun. (If using George Foreman® grill, once cooked, unplug the grill and add cheese to the burger. Leave the grill open and allow the cheese to slightly melt.)

Serves 6

Nutrient Analysis:

Calories               421 calories          Trans Fat              0 grams

Protein                          28 grams              Cholesterol          97 milligrams

Carbohydrate      25 grams                       Potassium             382 milligrams

Total Fat               23 grams              Phosphorus           286 milligrams

Saturated Fat        6 grams               Sodium                344 milligrams

* When handling or cutting hot peppers, it is best to wear plastic or rubber gloves and do not touch your face. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

** To zest, hold fruit still and move a grating tool (e.g., zester, peeler, box grater) slowly back and forth across the peel. Be careful to remove only the outermost, colorful layer of peel and not any of the bitter, white pith beneath.